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Sheet Pan Hawaiian Chicken

Sheet Pan Hawaiian Chicken
  • Category


  • Cusine



1 pound thin-cut chicken breasts, sliced into strips

1 can pineapple chunks in juice, drained and juice reserved

1 red bell pepper, seeded and cut into strips

1 tablespoon extra-virgin olive oil

1/2 teapsoon Kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup soy sauce or tamari

1 tablespoon freshly grated ginger

Cooked rice, to serve


Preheat the oven to 400 degrees F. Arrange the chicken on a nonstick rimmed baking sheet . Place the pineapple chunks and red pepper strips on and around the chicken. Drizzle with olive oil, season with salt and pepper, and bake for 20 minutes.

In a measuring cup, whisk together the soy sauce, 5 to 6 tablespoons of reserved pineapple juice, and the grated ginger. Set aside.

At the 20 minute-mark, remove the pan from the oven and generously brush the sauce all over the chicken, pineapple, and peppers. Bake for an additional 5 to 7 minutes until the peppers start to look lightly browned around the edges and the pineapples have lightly caramelized. Remove and serve. Remove from the oven and serve immediately with rice and the extra sauce. Leftovers can be stored in covered containers in the fridge for up to 3 days.